Faangiya – the wild-green muthiyaa
Faang, I learnt about this wild green during my visits to Jambughoda, a town in the tribal belt of Gujarat. Purvi briefed me the wild …
Ghaayda : the dhokla flour vada from Kutchh…
What’s in a name? A lot, if you ask me. When it comes to foods and recipes the name speaks a lot. Some names share …
Gulab Pak – A classic fudge made-with fragrant heirloom roses
A few years back if you had asked me to buy a cookbook in Gujarati ( my mother-tongue) I would have never listened to you. …
Lasan ni Chutney – fiery hand pounded garlic chutney of Gujarat
Lasan ni chutney/Garlic chutney of Gujarat is a quintessential Kathiyawari chutney, ideally a must have with every Kathiyawari meal. Kathiyawar means the Saurashtra region of …
Handvo
A good Handvo (a savoury cake made using rice, lentils and veggie as it is widely known) made in a traditional way i.e. in a …
Makai na Vada
Back home the season is just right for some hot Makai Vada/ Maize flour Vade accompanied by its partner in crime, a piping hot cup …
Sev Tameta nu Shaak – a non-fried sev version of an iconic Kathiyawari curry
વાળુ- Vadu – is what dinner is called in Kathiawar. Once the families return home after a hard day’s work on the farms they get …
Gatta no Pulao
I love the frugality of recipes like Gatta no Pulao, left over rice, some boiled dumplings made with all pervading chickpea flour. Besan/chana no lot …
Amrat Paak
It is often said that Gujaratis are born enterprenuers, business acumen runs in their blood. The will and zeal to exapand their horiszons has pushed …
Chola ni Dal na Pudla
The Chola ni Dal na Pudla with petit pois peas/tender green peas recipe I share here is one of the go-to food when the call …